Neal Fraser is hosting a Kentucky-inspired dinner featuring country ham and whiskeys from the Bluegrass State. The four-course dinner will include a flight of ham and whiskey pairings along with biscuits and ham with horseradish cream and poppyseed cole slaw; country ham cassoulet; and bourbon caramel glazed doughnuts. Reservations are recommended.

The Institute of Domestic Technology will host a two-day event focused on making fermented foods. On Friday, it's a lecture on the dietary benefits of fermented foods followed by a kraut tasting. A full day workshop takes place the next day with hands-on lessons on making kimchi, fermented dark whole-grain rye bread, and daikon radish pickle. The workshop will include lunch and snacks.

COST: $20 presale ($25 at the door) for kickoff evening lecture; $195 for fermentation workshop, which includes lunch, snacks, and fermentation jar

Eggs Cooking Class

Cecconi's chefs Andrea Cavaliere and Alessio Biangini will be teaching a class dedicated to eggs, featuring dishes such as an egg ravioli, poached eggs with hollandaise sauce, and a lemon tart with meringue.